Review of last recipe - This is one to toss out. It was almost abit gross; the cream cheese and the chicken. The only redeeming factor was that it was encrusted with chopped almonds. Don't bother with this one. It's going to be removed from the file. Even my husband hated it! Can I say it enough!! Get rid of this recipe!

TODAY'S RECIPE - CROUTONS WITH BROCCOLI (Crostini con Broccoli)

I can see that this was clipped out of the Bon Appetit/March 1983 issue.

1/4 lb trimmed broccoli
1 sm garlic clove
8 1/2 tbsp olive oil (more if needed)
1/4 tsp salt
pinch of freshly ground pepper
12 stale french bread slices from narrow baguette

Bring large pot of salted water to boil over med-high heat. Add broccoli and cook until very tender, about 5 minutes. Drain well; pat dry. Transfer to processor. Add garlic and mix until smooth, stopping machine and scraping bowl occasionally. With machine running, pour 2 1/2 tbsp oil through feel tube in slow steady stream, and continue mixing until as smooth as possible, scraping down the sides of work bowl as necessary. Blend in salt and pepper. (Puree can be prepared up to 1 day ahead and refrigerated. Bring to room temperature before using.)

Heat remaining 6 tbsp oil in heavy large skillet over med-low heat. Add bread and saute on both sides until golden, adding more oil to skillet if necessary after turning bread. Drain croutons on paper towels. Cool. Top with puree just before serving. Makes 12 servings.

Review of last recipe - I couldn't find farmer's cheese at my local grocery store and had some sour cream at home, so even though it wasn't a similar product, I used the sour cream and was really happy with the results. The texture was different than it would have been with the farmer's cheese, but this exercise isn't always in going to multiple stores to find ingredients, it's to get the recipe tested (sometimes with substitutions); especially in the case of a simple appetizer.

TODAY'S RECIPE - CHICKEN LOG

I cut this recipe right off the Ritz cracker box!

2 (8 oz) packages cream cheese, softened
1 tbsp bottled steak sauce
1/2 tsp curry powder
1 1/2 c minced cooked chicken
1/3 c minced celery
1/4 c chopped parsley
1/4 c chopped toasted almonds
Ritz crackers

Beat together the first three ingredients. Blend in the next two ingredients and 2 tbsp parsley; refrigerate remaining parsley. Shape mixture into a 9" log. Wrap in plastic wrap and chill for 4 hours or overnight. Toss together remaining parsley and almonds and use to coat the log. Serve with Ritz crackers. Makes about 3 cups.

Review of last recipe - After mixing the beer cheese, I tasted it and was underwhelmed. It really needs to be refrigerated overnight, and of course, the type of cheese used (for some unknown reason, I chose Kerrygold aged cheddar) and type of beer (anyone who knows me, knows I always have Bud in my fridge so I used that) will alter the taste. I did add the caraway seeds, and think it adds visual interest, as well as flavor.

TODAY'S RECIPE - BOURSIN CHEESE

8 oz softened cream cheese
4 oz farmers cheese
2 lg cloves garlic, mashed
1/3 c finely minced chives
1/2 c finely minced parsley
salt and freshly ground pepper

Combine cheeses until smooth. Add other ingredients (don't skimp on the pepper) and chill.

Review of last recipe - The bean dip was good, but it could have used more bite. I was too conservative with my lowered amount of onion and green pepper.

TODAY'S RECIPE - BEER CHEESE

1 3/4 lb cheddar, finely shredded
12 oz beer
2 tbsp caraway seeds (optional)

In large bowl, combine cheese and beer. Cover and refrigerate several hours or overnight. Add seeds and stir to combine. Refrigerate for up to 3 weeks. Makes about 6 cups.

Nutritional info: per tbsp - 34 cal, 2 g protein, 0 carbs, 3 g fat, 8 mg chol, 58 mg sod

The beginning

I have always loved to cook.

I thought at one time (although I realized this too late in life) of making it my vocation, but settled happily into making it an avocation. I also love to read cookbooks, and have spent the last 35 years accumulating recipes (from family, friends, magazines, newspapers, and more recently online) with only a very small percentage of them ever having been tested. They are kept in accordian files and 3-ring binders; by the years collected, alphabetized and separated into sections:

- appetizers

- soups/salads/sandwiches/pastas/vegetables

- poultry/meats

- fish/seafood

- breads/breakfast goodies/desserts

Some of the recipes will conjure up memories. Some just show my interest in specific ingredients or the popularity of particular foods of the time period.

My plan is to start at the beginning with accordian file #1 --- 1975-1983 --- with appetizers --- and, at least a couple of times a week, post the recipe of the day and follow up with comments of the outcome.

Initially, I will go in alphabetical order to give me some forced structure, but I can see that when I move to the more compact sections (like meat/poultry, fish/seafood, and desserts), I'll have to alternate from front to back alphabetically, so that I won't have to test and eat chicken recipes 15 days in a row... although making 15 chocolate desserts in a row doesn't sound that awful to me.

TODAY'S RECIPE - BEAN DIP

This is the one recipe in my collection that I've made many times over the years. It was given to me by my ex-mother-in-law, Alice. She wasn't a great cook or a foodie, but had a great recipe for bean dip. This recipe is an easy to make, hearty, delicious appetizer. I also remember it (in the late 1970's) as a free appetizer at either Jimmy's Allenhurst or The Century House in Danvers, MA. They always served it with Ritz crackers. To me, there's no other suitable accompaniment.

1 medium onion, chopped fine*
1 lg green pepper, chopped fine*
1/4 c ketchup
1/4 c mayo
1 dash dry mustard
1 dash worcestershire sauce
1 tsp horseradish
4 shakes garlic salt
1/4 c relish
salt and pepper
1 can (16 oz) red kidney beans, rinsed
* Although original recipe calls for these amounts, I only use 1/2 onion and 1/4 of the green pepper. Just personal preference; it's milder in flavor. This makes about 2 cups.

Mix all the ingredients, except the beans and relish, in a food processor. Add the beans and relish, stir, and refrigerate to meld flavors. Serve with Ritz crackers.